This stew is more substantial than the usual soup version of this recipe and is utterly delicious. Perfect at any time of day and even makes a great breakfast dish on cold chilli mornings. Serves 4. If you do not have access to some of the more unusual spices used in this recipe, then a shop bought curry powder can be used. Add 1 tablespoon of curry powder at the stage where Spice Mix 2 would be used. The flavours will not be as delicate but you will still have a good end result.

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Method

Heat the vegetable oil in a large pan (be sure the pan has a fitted lid for later) over a medium heat, until hot. When the oil starts to shimmer, add Spice Mix 1 and stir quickly for a few seconds to release flavour and then immediately add the onion, celery and garlic.

Fry for 5 minutes until the onion and celery have softened and then add the chopped tomatoes and lentils. Stir well and continue to cook for 4-5 minutes until the tomatoes have started to break down.

Now add Spice Mix 2, mix well and add the water and stock. Bring to the boil and then cover and simmer for 20 minutes, stirring occasionally. Remove lid and continue to cook on a low heat, stirring continuously until the lentils break down and the sauce thickens slightly.

Now add the beans, pepper, cauliflower, green beans and potato. Cover and cook on a low heat for a further 10-15 minutes or until the vegetables are tender.

Remove any whole spices and stir in the coconut and garam masala. Check for seasoning and consistency, add a little more water if you wish, and serve.

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